Combine the salt, herbs, and spices in a small bowl. Prep the chicken by removing the giblets and trimming off any excess fat or skin. Gently loosen the skin around the breast and thighs. Use a spoon to scoop about half the rub under the skin, spreading it out evenly. Dust the outside of the bird with the remaining rub.

Move the chicken to a pan with a rack in it and stash uncovered in the fridge for at least an hour (overnight is even better) to let the skin dry out a bit and the rub do its magic.

Set up your grill for an indirect cook over low (300°F) heat. On the Big Green Egg I used an inverted plate setter (convEGGtor) to defuse the heat.

Add a little wood for smoke, but go easy because chicken will soak up a lot of it. I used a small hunk of apple.